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A delicious blended fish pâté served with a vinaigrette dressing, mixed salad leaves, soft-boiled quails' eggs, and sliced beetroot.
A quick and delicious breakfast featuring fried mushrooms, onions, tomato, crispy bacon, and quail eggs served on toasted bread.
Pan-seared halibut served with smooth watercress purée, charred baby leeks, and delicate coddled quails' eggs finished with cobnuts.
Chilled roasted salmon fillets topped with creamy herb sauce, tender asparagus tips, and halved quail eggs for a summer buffet.
Dinky little hand-raised pork pies containing a hidden quail egg, encased in hot water crust pastry with savory jelly.
A layered salad featuring pan-fried apple, bacon, and black pudding, topped with fried quails' eggs and a tangy gribiche dressing.
A refreshing vegetarian salad featuring blanched asparagus, crusty bread cubes, and tomatoes, topped with soft-boiled halved quails' eggs.
Cornish sardines in mustard sauce topped with puff pastry squares, poached quail eggs, and decorative fish heads and tails.
Boiled waxy potatoes and quails' eggs tossed in a homemade anchovy and caper mayonnaise with fresh garden herbs.
A rich fish pie featuring salmon, haddock, and cod topped with homemade flaky pastry and sesame seeds.